First mentioned in the 18th century this is the king of mountain dishes. A typical heart and body warmer best served next to an open fire. Think ski and snow, log cabin and mountains and you can start cooking …

The ingredients:

For four persons:

  • 2 lbs (1kg) of baking potatoes.
  • 1 lbs (500 gr) of diced smoked bacon
  • 1.5 cup (200 gr) of diced onions
  • 1.5 Reblochon cheese of the Savoie area in France (if you do not find it you can try Fontina from Italy, Port Salut or Muenster cheese)
  • 2 x 1/4 cup (60 gr) of butter
  • one garlic clove
  • Salt
  • Pepper

The recipe:

  • Peal the potatoes and slice them in 1 inch (2,5 cm) cubes, wash and reserve.
  • Place 1/4 cup (60 gr) of butter in a hot frying pan, once the butter is melted throw in the onions, start cooking until translucent .
Translucent onions – easyfrenchcooking.com
  • Add the diced bacon to the pan .
Bacon and onions in the pan – easyfrenchcooking.com
  • When the bacon is cooked, remove from the pan and reserve .
  • In the same pan, place the rest of the butter .
  • When the butter is melted and making bubbles, add the potato cubes, season with salt and pepper.
  • Cook the potatoes, you may have to reduce the fire. Mix regularly.
  • Pre heat the oven at 390° F (200° C)
  • Once the potatoes are cooked add the onion and bacon mixture and cook for another 10 minutes .
  • With a knife scrape some of the cheese crust to remove a thin layer (do not go through the crust)
  • Slice the cheese on the side to create a D shape with cheese crust on one side and cheese on the other side .
  • Choose a large enough oven dish to be able to place the cheeses halves and the onion, potatoes bacon mixture .
  • Place two halves of the cheese skin down on the bottom of the dish .
  • Add half of the onion, potatoes bacon mixture .
  • Place two other halves of cheese skin up on top of the mixture
  • Add the rest of the mixture .
  • Finish with two cheese haves skin up, add salt and pepper .
easyfrenchcooking.com tartiflette logo
  • Place the dish in the oven for 25 minutes, check that the top does not burn.

And voila, your tartiflette is ready, you can eat it with a green salad and a crisp dry white wine. The tartiflette should be eaten when really hot and is best appreciated straight out of the oven… Bon appetit!

Tartiflette trailer – easyfrenchcooking.com

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